Triple-cooked cauliflower and sticky mushroom skewers: Marc Summers’ grilled veggie centrepieces – recipes

In a recent culinary feature, Marc Summers introduces transformative vegetable dishes that challenge the conventional view of vegetables. The triple-cooked cauliflower, enhanced with peanut tahini and spicy salsa macha, exemplifies how proper preparation can elevate a humble ingredient. By blanching, marinating, roasting, and grilling, the cauliflower achieves a charred finish that complements the smoky heat of the salsa. Additionally, the sticky mushroom skewers, rich in umami and sweetness, are crafted to convert even the most reluctant mushroom eaters. This approach not only highlights the versatility of vegetables but also encourages a broader appreciation for plant-based cuisine, making it relevant in today's culinary landscape where vegetarian options are increasingly sought after.